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DECiKEES FOK BOILIEG SUGAK.
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blaelc^ aljout ai^ound; see thatthe ivory-black is thoroughly
.mixed into the water. The mixture should now be made
as hot as possible, but without being allowed to boil. If
symptoms of boiling and rising .appear, instantly add. a
drop of cold Avater. Having thoroughly melted the mix
ture, strain as before through a fine cloth, or flannel
strainer. The syrup need uot be heated any more, but it
will have to be strained three or foiu* times, until it is
extra fine and clear.
n
8. On Clarifying Brown or Moist Sugar.
Here, again, take care the pan is largo enough to allow
the syrup to rise without immediately boiling over. BroAA'n
sugar does not require so much water as loaf. A quart
will be sufficient for five or.six pounds of moist sugar.
Thoroughly beat up one egg (the yolk had better be omit
ted,as it AviU only rise with the scum,and be skimmed off),
and, as must be observed in the case ofloaf-sugar,mix the
egg in Avith the water before pouring it on the sugar.^
Now,get about one pound of charcoal (that made out of
hedo-e Avood, or sm.all branches, is the best); beat it very
fine, and stir it into the sugar." As it boils, skini it, as m
the previous case, and add cold Avatcr to prevent it run
ning over. Noav commence str.aining it through a pocket-
shaped strainer of cloth. First of all it is quite black, bid
the straining must be proceeded with until the mixtime i.i
quite clear. K you pour some of the syrup into a glass,
you Avill soon see if it is perfectly clear and fine, if it is
uot, you must keep on straininf
"a-
9. On the Degrees for Boiling Sugar.
You should have a perfect knowledge of the degrees
of boiling sugar after it has been clarified. There are nine